Cook Supervisor

Veterans Health Administration • Seattle, WA

1d • Onsite

About The Position

This position is in the Nutrition and Food Service of a Veteran Affairs Medical Center. The Cook Supervisor, also referred to as the Production Supervisor, plans, produces, directs, coordinates, and monitors all phases of food production. In the absence of the Food Service Section Supervisor, the incumbent is responsible for operating both food production and service areas and performing the administrative duties associated with those areas.

The incumbent independently coordinates and directs food service and production operations using applicable standards, procedures, diet manuals, modified menus, and production sheets. Work is planned weekly or monthly, including establishing deadlines, priorities, and sequences within general schedules, methods, and policies set by higher-level supervisors. The supervisor uses resources within a planned financial budget and shares managerial responsibility for labor supervision, subsistence and supply allocation, and other resources needed to provide quality, Veteran-centered meal services.

The position includes supervisory responsibility for planning and scheduling work, setting performance standards, appraising subordinate performance, arranging training, and making recommendations concerning promotion or reassignment. The supervisor investigates work-related problems such as excessive costs and low productivity, determines causes, and implements corrective actions within their authority. The position also oversees food safety, sanitation, and safe work practices, including compliance with HACCP guidelines and applicable Nutrition and Food Service and VA policies. The incumbent ensures proper use and care of production equipment and supports training for employees, students, interns, and volunteers.

The work is planned on a week-to-week or month-to-month basis, and the supervisor exercises administrative authority over operations within broad work schedules and time limits. The occupation(s) supervised are WG-7404-04 and WG-7404-06; the highest-level nonsupervisory work performed by subordinates is WG-06. Other related duties may be assigned based on program needs.

Requirements

• Provide resume evidence of training or experience of sufficient scope and quality to demonstrate the ability to perform the work; no specific length of training or experience is required.
• Demonstrate the knowledge, skills, and ability needed to perform the position’s duties, supported by detailed descriptions in the resume.
• Meet the OPM Federal Wage System Qualification Standards.
• Meet the position’s screen-out element and job elements: Dexterity and Safety; Interpret Instructions, Specifications (other than blueprint reading); Lead or Supervise; Materials; Technical Practices; Use and Maintain Tools and Equipment; and Work Practices.
• Be a U.S. citizen; non-citizens may be appointed only when qualified citizens cannot be recruited in accordance with VA policy.
• Be suitable for Federal employment, as determined by a background investigation.
• Register with Selective Service if subject to the requirement for males born after December 31, 1959.
• Complete the online onboarding process and provide acceptable identification for pre-employment requirements.
• Serve a one-year probationary period and receive written certification that continued employment advances the public interest to remain employed after the period.
• Receive annual seasonal influenza vaccination or obtain an exemption for medical or religious reasons; wear a face mask when an exemption is granted.

Responsibilities

• Plan, produce, direct, coordinate, and monitor all phases of food production.
• In the Food Service Section Supervisor’s absence, operate food production and service areas and perform associated administrative duties.
• Coordinate and direct food service and production operations using standards, procedures, diet manuals, modified menus, and production sheets.
• Plan weekly or monthly work operations; establish deadlines, priorities, sequences, and schedules within established policies and broader work schedules.
• Manage resources within a planned financial budget, including labor, subsistence, supplies, and other resources needed for meal service.
• Participate in planning discussions about current and future work schedules, budget requests, staffing needs, estimates, and projected work.
• Prepare performance requirements and work schedules in accordance with established policies and procedures.
• Provide technical direction and training for work operations involving complex steps and processes.
• Investigate work-related issues, including excessive costs and low productivity, determine causes, and implement corrective actions within authority.
• Plan and establish overall leave schedules.
• Determine subordinate training needs and arrange training; evaluate training effectiveness and recommend improvements.
• Set performance standards and conduct formal appraisals of subordinate work performance.
• Make recommendations regarding promotion or reassignment of subordinates.
• Oversee safety and sanitation programs, monitor compliance with precautions, and enforce safe work practices.
• Ensure food safety in preparation and storage in accordance with HACCP guidelines, NFS procedures and policies, and VACO policies.
• Ensure proper use and care of production equipment and that NFS employees know how to use and care for it.
• Advise NFS leadership on training needs and trends and participate in planning training for employees, students, interns, and volunteers.
• Perform other duties related to program needs.

Benefits

• Federal employees and their families have access to a comprehensive benefits package; specific benefits depend on position type and should be confirmed with the hiring agency.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed